Pot Roast

Brown roast in Dutch oven. Mix one can cream of mushroom soup with 1/2 envelope lipton onion soup and 1/2 can water. Pour over roast. Bake in Dutch oven at 325 for 2 1/2 to 3 hours, depending on the size of the roast. Add potato water for more gravy, if desired, and thicken with flour and water. (Vegetables may be cooked with roast for the last hour.)